Pat the chicken breasts dry with paper towels. Mix together the paprika, garlic powder, black pepper, and salt in a small bowl. Rub the mixture all over both sides of the chicken breasts along with 1 tbsp olive oil. Let the seasoned chicken sit at room temperature for about 15 minutes.

Preheat your grill or grill pan to medium-high heat. Place the chicken breasts directly on the grates and cook for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Transfer to a cutting board and let rest for 5 minutes before slicing.

While the chicken is resting, chop the romaine lettuce and arrange it on a large serving platter. Slice the cucumber and halve the cherry tomatoes. Layer the vegetables on top of the lettuce and season lightly with salt and pepper.

Slice the hard-boiled eggs and arrange them around the salad in an attractive pattern.

Slice the rested chicken into even strips and arrange them on top of the salad, fanning them out slightly to display the grill marks.

Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp Dijon mustard in a small bowl. Add salt and pepper to taste. Drizzle over the salad or serve on the side.